| This study evaluated the sensory, physical, and chemical characteristics of instant noodles from pumpkin and anchovy flour as an alternative emergency food. In this research, instant noodles were made with wheat and pumpkin flour ratios of 100:0, 90:10, 80:20, 70:30, 60:40, and anchovy flour of 0, 15, 20, 25, 30%. The analyses of the sensory (acceptance test), physical (water absorption, cooking loss, swelling volume, hardness, tensile strength), and chemical properties (moisture, ash, protein, lipid, carbohydrate content) of the instant noodles were performed. The data obtained were analyzed statistically. The results showed that the preferred instant noodles were those with a ratio of 80:20, and anchovy flour to 30%. The higher the anchovy flour content, the higher the water absorption, cooking loss, and swelling volume are. On the contrary, the tensile strength and hardness of the noodles were lower. The addition of 30% anchovy flour increased the protein content of instant noodles up to 3.17 times compared to the control, with 24.32% db protein. The addition of anchovy flour has followed the Indonesian National Standard (SNI). Lipid and carbohydrate content fulfill the emergency food standards. Based on sensory, physical, and chemical properties, the best ratio of wheat: pumpkin flour for the instant noodle was 80:20, with the addition of anchovies by 30%. |